Roasted Fennel and Leek Soup Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Roasted Fennel and Leek Soup Recipe is a delightful blend of flavors, perfect for a comforting meal. The roasting process enhances the natural sweetness of the fennel and leeks, creating a rich and aromatic soup.

This soup recipe is simple to prepare and showcases the unique taste of fennel, making it a great choice for those looking to try something new.

Delicious Roasted Fennel and Leek Soup

This soup features roasted fennel and leeks blended into a creamy texture, offering a warm and satisfying dish. The recipe takes about 50 minutes from start to finish and serves 4 people.

Ingredients

2 large fennel bulbs, trimmed and chopped
2 large leeks, cleaned and sliced
3 tablespoons olive oil
4 cups vegetable broth
1 cup heavy cream or coconut milk
Salt and pepper to taste
Fresh dill or parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Vegetables: Trim and chop the fennel bulbs and clean and slice the leeks.
Roast the Vegetables: Toss the fennel and leeks with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized.
Blend the Soup: Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
Add Creaminess: Stir in the heavy cream or coconut milk and heat gently over low heat. Adjust seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with fresh dill or parsley if desired. Enjoy hot.